Healthy Apple Walnut Muffins with Flax Seed
Start your day on a wholesome note with these **Healthy Apple Walnut Muffins with Flax Seed**, a nutrient-packed treat that’s as delicious as it is nourishing. Made with hearty whole wheat flour, ground flax seed, and naturally sweetened with honey and unsweetened applesauce, these muffins offer a perfect balance of flavor and health. Each bite is bursting with juicy diced apples, crunchy walnuts, and a warm hint of cinnamon, making them an ideal grab-and-go breakfast or snack. Greek yogurt adds a boost of protein and keeps the muffins irresistibly moist, while the flax seed brings a dose of omega-3s and fiber. Easy to prepare in just 15 minutes of prep time, these muffins are baked to golden perfection in under 25 minutes. Whether served fresh out of the oven or stored for later, these muffins are a satisfying way to fuel your day. Keywords: Healthy apple walnut muffins, flax seed recipes, whole wheat muffins, breakfast ideas, omega-3 snacks.
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Recipe Information
Ingredients
- 1.5 cups Whole wheat flour
- 0.25 cups Ground flax seed
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
- 0.5 cups Unsweetened applesauce
- 0.5 cups Honey
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 0.5 cups Plain Greek yogurt
- 1 cup Diced apple (peeled and cored)
- 0.5 cups Chopped walnuts
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease the cups.
In a large mixing bowl, whisk together the whole wheat flour, ground flax seed, baking powder, baking soda, ground cinnamon, and salt until well combined.
In a medium-sized bowl, whisk together the applesauce, honey, eggs, vanilla extract, and Greek yogurt until smooth and well blended.
Pour the wet ingredients into the bowl with the dry ingredients and gently stir until just combined. Be careful not to overmix.
Fold in the diced apple and chopped walnuts, ensuring they are evenly distributed throughout the batter.
Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
Bake the muffins in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Nutrition Facts
Calories |
2120 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.6 g | 105% | |
| Saturated Fat | 11.3 g | 57% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 384 mg | 128% | |
| Sodium | 1891 mg | 82% | |
| Total Carbohydrate | 307.5 g | 112% | |
| Dietary Fiber | 50.8 g | 181% | |
| Total Sugars | 138.6 g | ||
| Protein | 71.9 g | 144% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 509 mg | 39% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 2171 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
